Sorry about the heavy rotation of pressure cooker recipes. The stomach flu flattened us. A simple broth and pasta soup is all I can handle right now.
When I make soup, more is better. Everything goes in the pot. What do I have in the refrigerator and pantry? Onions, celery, carrots, peppers, cabbage; noodles, rice, leftover chicken, beans, some sausage. Add it all to the soup pot. Throw in some herbs and spices for good measure. Simmer until the flavors mingle, taste for seasoning, then serve.
Tortellini en Brodo is minimalist soup. Clear broth and noodles stuffed with cheese, it is as simple as soup gets.
Simple doesn’t leave any place to hide. The broth has to be good for this soup to have any chance. And homemade broth is so far from canned broth that you can see the curve of the horizon.
That’s where my pressure cooker comes in. It gives me great brodo in about an hour. A mix of beef and chicken adds depth to the simple broth, and a parmesan rind gives it a hint of funk. The ground beef? It acts like the raft does in a consomme, clarifying the broth while it cooks.
For the tortellini, homemade would be best…but I’ve never learned rolling skills, and don’t have an Italian grandmother to teach me.
So, next best is from your local Italian market. They’ll have tortellini, probably homemade by someone’s Nonna, frozen and ready for you.
No pressure cooker? No worries. See the notes section for stovetop and slow cooker broth instructions.
Recipe: Pressure Cooker Tortellini en BrodoPrint
Pressure Cooker Tortellini en Brodo. Quick, clear broth from your pressure cooker makes a great base for tortellini soup.
Adapted from Tortellini en Brodo, Fine Cooking Magazine
- 1 pound chicken wings
- 1 pound oxtail (or beef shank)
- 1 large onion, peeled and halved
- 1 large carrot, peeled and halved
- 1 stalk of celery, halved
- 1 parmesan rind (optional)
- 8 cups of water
- 2 teaspoons fine sea salt
- 8 ounces ground chuck (80% lean ground beef)
- 12 ounces tortellini (frozen, fresh, or dried)
- freshly grated parmesan cheese
- No pressure cooker? No worries – but make sure you have some time. On the stovetop, do step 1 in a large pot. Bring the broth to a simmer, then move the pot to a preheated 200°F oven and bake for four to six hours, uncovered. Remove from the oven, strain the broth, then pour the broth back into the pot and move to the stovetop to cook the tortellini. Or, do step 1 in a slow cooker – put everything in the crock, and cook on low for 8 to 10 hours. Strain the broth, then put it in a pot on the stove to cook the tortellini.
- Make ahead: The broth will come out clearer if you make the broth the day before, refrigerate the broth overnight, and skim off the layer of fat that congeals on the surface. Bring the stock back to a boil before starting step 2.
- Extra finesse: If you want the clearest broth, combine making the stock ahead with blanching the chicken wings and oxtail. Put the wings and oxtail in a medium pot, barely cover them with cold water, and bring to a boil over high heat. Immediately drain the meat, rinse with cold water to remove any attached scum, and then continue with step 1. Then, use the “make ahead” option to skim the fat from the top of the broth.
- Category: Sunday Dinner
- Method: Pressure Cooker
- Cuisine: Italian
Keywords: Pressure Cooker Tortellini en Brodo, Instant Pot Tortellini en Brodo
What do you think? Questions? Other ideas? Leave them in the comments section below.
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